Choccy's Recipes

You will need 3 litres of UHT milk 2 tbs natural yoghurt 3 tbs dried skimmed milk The Instant Pot I love yoghurt. It's good for my little tummy as a treat in conjunction with my diet of nuts and seeds (and occasional cake). Please let me have a lick of that yoghurt! Some people seem to make a bit of a song and dance about making yoghurt but it really isn't rocket science, actually it's microbiology and biochemistry. Lactobacillus bacteria feed on the lactose from the milk to create lactic acid. This has the effect of gently curdling the milk and making it thicker and tangier. You can make your yoghurt with full fat, semi skimmed or skimmed milk. Today I'm making it with skimmed milk in some kind of mad health kick. I use UHT milk. "Why?" you may ask. Well, the process using the I.P. can be simplified so much with UHT milk. There is no need for the sterilising boil, it's already sterile. This means no waiting for the boiled milk ...

Ingredients 100g wholemeal self raising flour 100g soft brown sugar 2 medium eggs 100g coconut oil (melted in microwave, warm) 50g fresh blueberries Pre heat oven at Gas Mark 4 (180 degrees C) Whisk together oil, eggs, and sugar until thoroughly blended and thickening. Whisk in the flour Fold in the washed blueberries Put spoonfuls in cake cases/muffin cases allowing for space to rise. Place tray in preheated oven. Bake for 15-20 mins checking they don't get too brown. Cool. Eat. Give some to your hamster Disclaimer: we accept no responsibility for your muffin failures . Advert..Choccy approves of labour-saving devices